Google has the answer to everything.
I mean, have you ever wondered why old people love butterscotch candies so much? I did and I googled it… here is the answer. Please read the entire explanation.
I think the best part is the last sentence. Spot on, right?
I’ve discovered that my soul must be about 70 because some of my favorite sweets include butterscotch candies, Fig Newtons, peppermint patties, and Almond Joys. Simplicity is good in the candy world. The sweet and salty versions and contrasting textures that make up a good bar.
Almond joys are great examples: coconut, almonds, and dark chocolate. I mean, it’s kind of just simple perfection. Or perfect enough for me to want to put the ingredients on top of my ice cream anyway.
When you dream and work in the food world — you always want to experiment with what you create. To be wild and explorative makes things interesting. Adding bourbon to sauces and cookies, baking with brown butter, adding green chile to eggs. These things are totally what I’m about–keeping it fearless and sassy.
Like what about cake? Sometimes baking cakes can be complete experiments. No fear. Upside Down Salted Caramel Apple Pecan and dark chocolate raspberry are so much more fun–to eat AND make. In fact the other day I got some wonderful news regarding my Chocolate-Coconut and Pumpkin Marble Bundt Cake that won a recipe contest last fall. Nordic Ware contacted me and asked if they could use the recipe in their new cookbook coming out this Fall… of course I said yes! There’s even a chance it might make it on the cover.. yay!
Anyway my point is that applying more spontaneity to my actual life could be beneficial. These days I tell myself to pursue the projects I think I might enjoy. If they don’t work out, then it’s not meant to be. Right now, I’ve got A LOT of things I’m working on… including a guest post from someone VERY special this week!
Opportunities are endless.
Can ice cream be endless too?
Without a doubt. Especially when it’s healthy and vegan. Although I will admit that this really isn’t ice cream — it’s a one ingredient guiltless summer treat. All you need is a couple of frozen bananas and a food processor (or a blender). Once the frozen banana are processed, they turn into a creamy treat that mimics your favorite soft serve! Make sure you use ripe bananas to ensure sweetness and an irresistible texture. You’ll be surprised by this one.
I’ve even thought up some outrageous toppings to add. Head on over to the Food Network’s Healthy Eats and check it out!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Banana "Ice Cream" with Toasted Coconut, Almonds, & Dark Chocolate
Ingredients
- 2-4 ripe bananas
- 2 tbsp toasted coconut
- 1 tbsp chocolate chips
- 1 tbsp chopped almonds
Instructions
To make the banana ice cream:
- Start with 2-4 ripe bananas. Peel your bananas and cut them into small chunks.
- Freeze for just 2-4 hours on a plate or in a plastic bag.
- Once frozen, place into food processor and process (you can use a blender as well), making sure to scrape down the bowl when they stick. Again process the bananas until they create a creamy puree.
- Serve in a cold bowl or in a cone. Each banana will make ½ cup of “ice cream.”
To make Almond Joy version:
- Add toasted coconut, dark chocolate chips, and chopped almonds to a medium bowl. Sprinkle on top of banana ice cream and serve.
Hi! This recipe is so yummy just at looking the photo;)
Is it for two servings? Can I make a large batch and store in the freeze for later? Thanks!!
If you use 2 bananas it will serve 2-4 (depending on how much you’d like) but yes, feel free to make a large batch and store for later!
I think the fact that so many tyrannical regimes get to vote at the UN ends up diluting the U.N.’s potential to do good works. The reps of countries such as Cuba and Syria being on human rights committees (that sort of thing in general) kind of defeats the point.I’m … trying … so … hard … not … to … allow … the … word … ‘torture’ … to … appear … in … this … comment.I have failed.
I think you’re taking the commercial too literally. “Cheating hurts” is the takeaway, not “it’s ok to hit men.”Of course, if it were women “cheating” and getting abused, the spot would never have gotten made, for the same reasons you’re outraged about this one. So, it’s a dumb spot because it clouds the message in a completely foreseeable way.
It’s spooky how clever some ppl are. Thanks!
Great Idea. Will do tonight. Thank you!!
Just saw this “ice cream” on pinerest. It looks soooo good! I can’t wait to give it a try!
How do u toast coconut?
after processing, is it okay to add the coconut and chocolate chips before freezing?
I would add them after as a topping, but it’s up to you! Frozen chocolate chips are always delicious!
You could make it raw too. I bet if you took a frozen banana blended it, then added fresh or toasted raw coconut, raw cocoa nips, soaked almonds, and blessings from the angels you may just drift off to heaven…….^i^…………………..yum!
this is vegan ice cream. a friend of mine makes it
That's funny…..ooops…was half asleep today………………..oooooooooo
OMG! I have just gained 10 pounds thinking of your delights! OH MY!
OMG! I have just gained 10 pounds thinking of your delights! OH MY!
plans to make this for Kyle Hutchison since he loves bananas and is having quite the sweet tooth lately!
MUST MAKE!!! Wow this looks so delicious, and I love how you were inspired by a candy bar!
What a creative idea! I am planning on making this to serve overtop of chocolate cookies…
Question: has anyone tried storing the banana ‘ice cream’ or is it purely a ‘make-and-serve’ type of dessert?
I would imagine that the ‘ice cream’ would just freeze into a solid mass, but just thought I’d check in case anyone knew any different…
🙂
Thanks for your comment, Karissa. I’m excited for you to try this. I definetly think it’s refreezable once you make it. In fact, after I usually process mine, I’ll stick mine back in the freezer for a few minutes to harden it up. Let me know how it goes!
Hi Monique!
Thanks for the reply. :J LOVE your creative (and healthy ;)) recipes here… can’t wait to learn more!
So I processed six frozen bananas (yes, we had a pile up in the freezer :p) and added a T of PB. Tasted so good! Then I put them in a bowl and in the freezer for about 5 or 6 hours.
RESULT: It was so easy to scoop out, even after that amount of time; literally like the texture of real ice cream! Hooray! We didn’t eat all of it, so the rest is still being stored for later.
I thought I would have to chip/scrape or thaw the banana ‘ice cream’ after the refreezing, but nope, it was perfect! And of course tasty… :J
<3 <3
Hi Monique!
Thanks for the reply. :J LOVE your creative (and healthy ;)) recipes here…
I processed six frozen bananas (yes, we had a pile up in the freezer :p) and added a T of PB. Tasted so good! Then I put them in a bowl and in the freezer for about 5 or 6 hours.
RESULT: It was so easy to scoop out, even after that amount of time; literally like the texture of real ice cream! Hooray! We didn’t eat all of it, so the rest is still being stored for later.
I thought I would have to chip/scrape or thaw the banana ‘ice cream’ after the refreezing, but nope, it was perfect!
Fantastic! I’m so glad it worked out for a yummy treat.
Oh my gosh, I’ll take the last picture to go, please! Wow, I’ve never thought to add banana ice cream to a cone. I’ve always been a cup girl, but I like your style in packing the cup with coconut! Also, great about the butterscotch candies haha the internet sure is amazing. My boyfriend and I often have random questions like this. The other day it was, “What’s a female bear called?” Then it moved on to female chicken, turkey, duck… all of these answers we never would have been able to figure out (easily anyways) without Google.
Ha, I love Fig Newtons as well. This looks wonderful!
Loving the almond joy version of th this! Love everything about it from the toppings to the simplicity of the banana ice cream!